Mini Crab Cakes (Canned Crab Recipe)

Ingredients

• 113 gcanned crab meat, drained
• 120 gplain whole-milk yoghurt
• 30 gpanko breadcrumbs
• 30 mlolive oil
• 2 sprigsfresh thyme
• 15 mlOld Bay seasoning
• 1egg
• 120 gplain whole-milk yoghurt
• 15 mlDijon mustard
• 15 gcapers
• 15 mlcapers brine
• 5 mlWorcestershire sauce
• 5 ml, to tastecayenne pepper

Instructions

1. 1

   Combine ingredients

   Put the drained crab meat in a mixing bowl and add the remaining crab cake ingredients.

2. 2

   Mix gently

   Use a fork to combine the ingredients just until incorporated. Do not use a blender or food processor, as the crab should not be puréed.

3. 3

   Scoop the mixture

   Use a 15 ml measuring spoon or another small scoop to portion the mixture into balls.

4. 4

   Shape the patties

   Roll each portion between your hands, then flatten it into a patty about 5 cm across and 1 cm thick. Depending on the scoop size, the mixture should make 12–14 patties.

5. 5

   Arrange on tray

   Set the patties on a rimmed baking sheet.

6. 6

   Chill the patties

   Refrigerate the patties for about 30 minutes.

7. 7

   Mix the sauce

   While the patties chill, combine all the yoghurt sauce ingredients. Taste as you add the cayenne and adjust the amount to your preference. Refrigerate the sauce until serving.

8. 8

   Broil the patties

   Move the oven rack to the top third of the oven, about 15 cm from the grill. Grill the patties for 5 minutes, turn them over and grill for another 3–5 minutes, until dark golden.

9. 9

   Serve hot

   Remove the crab cakes from the tray straight away and serve while hot with the yoghurt sauce.

10. 10

    Store leftovers

    Keep leftover patties in the fridge and use within 1–2 days; use the sauce within a week. To freeze, cool the crab cakes, wrap them individually and tightly in waxed paper, cling film or foil, then place in an airtight container and use within three months. Do not freeze the sauce. To reheat frozen cakes, unwrap and grill for about 5–6 minutes per side, or until golden and hot.

What are mini crab cakes?

Crab cakes are a familiar American seafood dish made by binding crab meat into patties and cooking them until browned. This mini version keeps the portions small, making it handy for passing around as a starter or serving with other small bites.

Canned crab makes the recipe practical without giving up the flavour of crab. Panko, egg and yoghurt help bind the mixture, while Old Bay and thyme add seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 51 calories, 2g protein, 3g carbs, 4g fat.

The crab and egg contribute protein, while the panko provides most of the carbohydrate; olive oil and whole-milk yoghurt contribute fat. For a more balanced plate, serve the cakes with a generous salad or vegetables alongside.

The crab mixture

Gentle mixing: Fold the ingredients together with a fork only until combined. Keeping the crab in pieces gives the cakes more texture than blending the mixture smooth.

Panko and egg: Panko adds structure and the egg helps hold each patty together. Measure and shape the portions evenly so they cook at a similar rate.

Chilling before cooking

Thirty-minute rest: Refrigerating the shaped patties for about 30 minutes helps them firm up before grilling. This makes them easier to turn without breaking.

Tray choice: Arrange them on a rimmed baking sheet so they are easy to move in and out of the oven. Leave a little space between patties for more even browning.

Getting a golden finish

Close to the grill: Position the rack in the top third of the oven, about 15 cm from the grill, as directed. Keep an eye on the cakes because the final minutes can deepen their colour quickly.

Turn carefully: Grill for 5 minutes, then flip and cook for another 3–5 minutes. Look for a dark golden surface, and remove the cakes from the hot tray straight away.

Making the yoghurt sauce

Tangy base: The whole-milk yoghurt gives the sauce a creamy texture, while Dijon mustard, capers, brine and Worcestershire sauce bring savoury sharpness. Mix it while the patties chill so it is ready to serve.

Adjust the heat: Add cayenne to taste, mixing and tasting as you go. Keep the sauce chilled until the crab cakes are ready.

How to serve them

For a starter: Serve the cakes hot with the chilled sauce alongside for dipping. Their small format also suits a tapas-style spread or a platter of hors d’oeuvres.

For a fuller plate: Add a green salad or vegetables to make the meal more substantial. Serve the sauce on the side so the patties keep their browned surface.

Recipe notes & tips

• Drain the canned crab well before measuring it into the mixing bowl.
• Stop mixing as soon as the ingredients come together to keep the crab in pieces.
• Use a consistent scoop so the patties cook evenly.
• Chill the shaped patties for the full 30 minutes to help them hold together.
• Watch closely under the grill during the final minutes for the desired dark golden colour.
• Remove the cakes from the baking sheet immediately after cooking to prevent them from continuing to cook on the hot tray.

Variations

• Extra heat: Add cayenne gradually to the sauce until it reaches your preferred level of spice.
• More caper flavour: Stir additional capers into the sauce for a sharper, brinier taste.
• Smaller bites: Make smaller patties for a party platter and check them closely as they grill.
• Fresh herbs: Use a different fresh herb in place of thyme for a change in aroma.
• Make ahead: Shape and chill the patties in advance, then grill them when you are ready to serve.

Common mistakes to avoid

• Puréeing the crab: Use a fork rather than a blender or food processor so the crab stays in pieces.
• Skipping the chill: Refrigerate the patties for about 30 minutes so they firm up before grilling.
• Uneven patties: Shape them to a similar size and thickness so they cook at a similar rate.
• Leaving them on the tray: Transfer the cooked cakes off the hot baking sheet straight away to stop them cooking further.
• Overdoing the cayenne: Add it to the sauce gradually and taste as you go.

How to store

Refrigerate leftover patties and use within 1–2 days; keep the sauce chilled and use it within a week. Cooled patties can be wrapped individually and frozen in an airtight container for up to three months; do not freeze the sauce. Reheat frozen cakes unwrapped under the grill for about 5–6 minutes per side, until golden and hot.

Frequently asked questions